Roasted Squash Shells And Cheese Recipes

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QUICK SHELLS AND CHEESE



Quick Shells and Cheese image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 8 to 12 servings

Number Of Ingredients 8

1 pound mini shells pasta
2 cups whole milk
1 tablespoon butter
2 cups grated Cheddar-Jack
8 ounces processed cheese, such as Velveeta, diced
1 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon seasoned salt

Steps:

  • Cook the pasta according to the package directions.
  • Heat the milk and butter in a large saucepan over medium heat. Add the cheeses and stir until melted. Stir in the pepper, salt and seasoned salt. Drain the pasta, and stir it into the cheese sauce. Serve immediately.

ROASTED SQUASH WITH CHEESE FONDUE



Roasted Squash With Cheese Fondue image

This autumnal dish turns a classic cheese fondue into a sauce for whole roasted squash. The lightly caramelized squash are filled with the gooey fondue mixture and topped with crunchy, garlicky bread crumbs. When the squash are cut, the cheese sauce runs onto the serving plate, to be spooned back over the soft, amber slices. Serve this as a side dish to roasted meats or fish, or as a rich appetizer on its own. For the best presentation, choose squash that are about the same shape and size.

Provided by Melissa Clark

Categories     dips and spreads, vegetables, appetizer, side dish

Time 45m

Yield 8 servings

Number Of Ingredients 22

2 medium carnival or acorn squash
Extra-virgin olive oil, for drizzling
Kosher salt, as needed
Freshly ground black pepper, as needed
1/2 cup panko bread crumbs
1 tablespoon extra-virgin olive oil
2 to 4 anchovies, minced (optional)
1 garlic clove, finely grated or minced
1 teaspoon lemon thyme or regular thyme leaves, finely chopped
Pinch of red-pepper flakes
1/2 teaspoon finely grated lemon zest
6 ounces grated Gruyère
6 ounces grated Emmenthaler or Swiss cheese
2 teaspoons cornstarch
1/2 tablespoon unsalted butter
1 shallot, minced
1 garlic clove, minced
1/2 cup dry white wine
1/2 cup heavy cream
1/4 teaspoon mustard powder
Pinch of freshly grated nutmeg
Fresh lemon juice, to taste (optional)

Steps:

  • Heat oven to 425 degrees. Cut the stem ends off the tops of the squash, then cut a small slice from the bottoms, if needed, so they stand up level. If you can't access the seeds from the top (if there's still some squash flesh blocking your way), cut a small round in the flesh and scoop out the seeds with a spoon.
  • Drizzle squash with oil and season the insides with salt and pepper. Place squash on a rimmed baking sheet, and roast until tender and edges are golden, 25 to 35 minutes. (Squash can be roasted 8 hours ahead, kept at room temperature and then reheated just before serving.)
  • Meanwhile, prepare the bread crumbs: In a medium bowl, stir together bread crumbs, oil, anchovies if using, garlic, thyme and red-pepper flakes.
  • Heat a dry small skillet over medium heat, then stir in bread crumb mixture. Cook, stirring frequently, until golden brown, about 5 minutes. Scrape back into the bowl, and stir in lemon zest. (Bread crumbs can be made a day ahead, and stored airtight at room temperature.)
  • Just before serving, make the fondue: In a large bowl, toss together Gruyère, Emmenthaler and cornstarch.
  • In a medium pot, melt butter over medium-low heat. Stir in shallot and cook until translucent, about 5 minutes. Stir in garlic and cook for another minute. Pour in wine and cream, and bring to a simmer, then stir in mustard powder, nutmeg and a generous amount of pepper. Reduce heat to medium-low, and add cheese, a handful at a time, stirring occasionally and waiting until melted after each addition.
  • After cheese has all melted, leave pot on stove over low heat until mixture starts to bubble, stirring occasionally, 3 to 5 minutes. (Resist the temptation to stir too frequently or vigorously, as this can make the fondue grainy.) Taste and add a squeeze of lemon juice, if you like.
  • Place squash on a rimmed serving platter, pour cheese sauce into cavities, and top with bread crumbs. To serve, slice each squash into quarters and scoop onto plates or bowls, spooning up the sauce.

Nutrition Facts : @context http, Calories 320, UnsaturatedFat 8 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 12 grams, Sodium 454 milligrams, Sugar 2 grams, TransFat 0 grams

ROASTED SQUASH WITH PARMESAN



Roasted Squash with Parmesan image

Parmesan cheese complements tender summer squash and green zucchini in this recipe from chef Dan Kluger of ABC Kitchen. It's a delicious and versaitle summer side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 9

2 pounds summer squash and green zucchini
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon coarse salt
Freshly ground black pepper
1 1/2 cups finely grated Parmesan cheese
Nonstick cooking spray
Zest of 1 lemon
Maldon sea salt
Crushed red pepper flakes

Steps:

  • Place 1 squash or zucchini on a cutting board. Cut zucchini at a 45-degree angle on the bias, rotate squash a quarter turn toward you so that the cut side faces up. Cut again at a 45-degree angle right through the middle of the face. Rotate the squash a quarter turn again and repeat process. Repeat process until all squash and zucchini are cut.
  • Transfer squash and zucchini to a large bowl. Add 1/4 cup olive oil, salt, and 1 teaspoon black pepper; toss to combine. Add Parmesan and toss until squash and zucchini are well coated.
  • Preheat oven to 425 degrees. Fit a rimmed baking sheet with a rack; spray rack with nonstick cooking spray.
  • Spread squash and zucchini pieces evenly on prepared rack. Transfer to oven and roast until tender and lightly caramelized, about 12 minutes, rotating pan halfway through cooking. Remove from oven and let cool slightly; transfer squash and zucchini to a large platter or 4 individual plates.
  • Drizzle squash with remaining 2 tablespoons olive oil. Zest lemon over squash and cut lemon into wedges; squeeze lemon over squash. Season with Maldon sea salt, red pepper flakes, and black pepper; serve immediately.

ROASTED SQUASH



Roasted Squash image

I made this squash recipe one year for Christmas dinner because I was out of time, and it turned out so delicious that it has become a staple in our house.

Provided by fleischlosglücklich

Categories     Side Dish     Vegetables     Squash

Time 1h10m

Yield 6

Number Of Ingredients 7

1 butternut squash - peeled, seeded, and cubed
4 tablespoons olive oil
2 cloves garlic, minced
salt and ground black pepper to taste
1 cup panko bread crumbs
1 tablespoon ground thyme
2 tablespoons butter, cubed and at room temperature

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine squash, olive oil, garlic, and 1 pinch salt in a bowl; mix well. Place in a baking dish and cover with aluminum foil.
  • Bake in the preheated oven until squash is soft, 45 to 60 minutes, depending on size of cubes.
  • Combine panko with thyme, salt and pepper to taste, and butter. Distribute panko-butter mixture evenly on top of squash. Bake until topping is lightly browned, 10 to 15 minutes more.

Nutrition Facts : Calories 213.7 calories, Carbohydrate 26.5 g, Cholesterol 10.2 mg, Fat 13.6 g, Fiber 2.6 g, Protein 3.2 g, SaturatedFat 3.9 g, Sodium 146.4 mg, Sugar 2.5 g

CHEESY ROASTED GARLIC SPAGHETTI SQUASH WITH SPINACH



Cheesy Roasted Garlic Spaghetti Squash with Spinach image

Roasting garlic alongside the spaghetti squash makes double use of the oven time, and adds double the flavor. This spaghetti squash is great on its own, or as a side dish to any protein.

Provided by Kim

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h5m

Yield 2

Number Of Ingredients 12

3 tablespoons olive oil, divided, or as needed
1 (2 pound) spaghetti squash, halved and seeded
¼ teaspoon kosher salt, or to taste
⅛ teaspoon freshly ground black pepper, or to taste
4 cloves garlic, unpeeled
1 teaspoon onion powder
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried parsley
1 cup chopped fresh spinach
6 tablespoons shredded mozzarella cheese, divided
6 tablespoons grated Parmesan cheese, divided

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Drizzle olive oil over the cut side of the spaghetti squash. Season with salt and black pepper. Place cut-side down on a baking sheet. Place unpeeled garlic on a piece of aluminum foil. Drizzle with olive oil. Wrap aluminum foil around garlic, and place onto baking sheet next to the squash.
  • Bake in the preheated oven until squash is tender and easily pierced with a fork, 40 to 45 minutes. Allow squash and garlic to rest until cool enough to handle. Leave the oven on.
  • Peel garlic and squeeze cloves into a large bowl. Smash with a fork until smooth. Add 1 tablespoon olive oil, onion powder, basil, oregano, and parsley. Mix into a paste.
  • Use a fork to scrape out spaghetti squash strands into the bowl, reserving the shells. Toss spaghetti squash strands with the garlic paste until thoroughly coated. Mix in spinach, 1/4 cup mozzarella cheese, and 1/4 cup Parmesan cheese; toss to combine. Season with salt and pepper.
  • Fill each reserved spaghetti squash shell evenly with the filling. Sprinkle remaining mozzarella and Parmesan over the top. Return the filled shells to the baking sheet.
  • Bake until cheeses melt, 7 to 10 minutes. Turn on broiler and broil until cheeses begin to brown and bubble, 3 to 5 minutes. Serve immediately.

Nutrition Facts : Calories 456.8 calories, Carbohydrate 36.5 g, Cholesterol 26.8 mg, Fat 30.7 g, Fiber 0.9 g, Protein 14.9 g, SaturatedFat 8.1 g, Sodium 692.2 mg, Sugar 0.9 g

ROASTED HERBED SQUASH WITH GOAT CHEESE



Roasted Herbed Squash with Goat Cheese image

Cooking is a hobby I'm so happy to share with my toddler. She (and all our Christmas Eve party guests) heartily approved of this new potluck favorite. Any type of winter squash works here. -Lindsay Oberhausen, Lexington, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 10

2 medium acorn squash (about 1-1/2 pounds each), peeled and cut into 2-inch cubes
1 large butternut squash (5 to 6 pounds), peeled and cut into 2-inch cubes
3 tablespoons olive oil
2 tablespoons minced fresh thyme
2 tablespoons minced fresh rosemary
1 tablespoon kosher salt
1 teaspoon coarsely ground pepper
1 log (11 ounces) fresh goat cheese, crumbled
2 tablespoons coarsely chopped fresh parsley
1 tablespoon maple syrup, warmed slightly

Steps:

  • Preheat oven to 425°. Toss squashes with oil and seasonings. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast squash, stirring once, until soft and some pieces are caramelized, 30-35 minutes. Switch position of pans midway through roasting to ensure even doneness. If a darker color is desired, broil 3-4 in. from heat 2-4 minutes., Cool slightly. To serve, add goat cheese to squash; gently toss. Sprinkle with parsley; drizzle with maple syrup.

Nutrition Facts : Calories 251 calories, Fat 8g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 715mg sodium, Carbohydrate 43g carbohydrate (10g sugars, Fiber 10g fiber), Protein 7g protein.

CHEESY SQUASH



Cheesy Squash image

I'm a retired police officer and now a deputy sheriff who loves to cook. But with my busy schedule, I must rely on speedy side dishes like this one. The squash retains its fresh taste and cooks to a perfect tender crispness. You can give this cheesy treatment to other fresh veggies, too. It's so quick that I make some variation of it a few times a week. Everyone loves it!

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 5

1 small zucchini
1 small yellow summer squash
Salt and pepper to taste
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Steps:

  • Cut zucchini and yellow squash into 1/4-in. slices. Place in a greased shallow 1-qt. baking dish. Sprinkle with salt and pepper. Top with cheeses. Broil 4 in. from the heat for 7-10 minutes or until squash is crisp-tender and cheese is bubbly. Serve immediately.

Nutrition Facts : Calories 231 calories, Fat 15g fat (9g saturated fat), Cholesterol 52mg cholesterol, Sodium 399mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 17g protein.

ROASTED BUTTERNUT SQUASH WITH HERB OIL AND GOAT CHEESE



Roasted Butternut Squash with Herb Oil and Goat Cheese image

This roasted butternut squash recipe is perfect for a dinner party-serving on a large platter encourages second helpings and all the half portions, tastes, and just-one-more bites that follow.

Provided by Andrew Tarlow

Categories     Bon Appétit     Butternut Squash     Goat Cheese     Side     Thanksgiving     Fall     Oregano

Yield 8 servings

Number Of Ingredients 8

1 large butternut squash or other large winter squash (about 4 pounds), scrubbed
1 garlic clove, finely grated
1/4 cup olive oil
1/4 cup finely chopped parsley
1 tablespoon finely chopped marjoram or oregano
1 1/2 teaspoons red wine vinegar, divided
Kosher salt, freshly ground pepper
3 ounces fresh goat cheese

Steps:

  • Preheat oven to 425°F. Place squash on a rimmed baking sheet and roast, turning once, until tender, 35-45 minutes. Let cool slightly.
  • Meanwhile, whisk garlic, oil, parsley, marjoram, and 1/2 tsp. vinegar in a small bowl to combine; season herb oil with salt and pepper.
  • Halve squash lengthwise and scrape out seeds. Using a large metal spoon, scoop out large pieces of flesh and place in a large bowl; discard skin. Add remaining 1 tsp. vinegar and gently toss to coat; season with salt and pepper.
  • Transfer squash to a platter and drizzle with herb oil. Crumble goat cheese over.
  • Do Ahead
  • Herb oil can be made 1 day ahead. Cover and chill.

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